I love cooking whole chickens. They're flavorful, juicy, and normally we have leftovers to use it other things. I love cooking a whole chicken on the grill. It's like the roast chicken for the summer! No hot oven, no hot house, and the clean-up is quick and easy.
Putting a beer can in the chicken was a little silly the first time; but then I tasted it. The beer provides a subtle flavor to the chicken, as well as keeping the chicken super moist and juicy.
I veered a little away from my normal beer can chicken recipe to make this one with chili powder and lime. The chicken itself isn't spicy, but the skin is spicy and smokey and limey and delicious! The rub and the beer permeate the chicken and make a delicious savory flavorful chicken.
And by grilling the chicken inside a pan you can cook the potatoes right underneath the chicken. Cooking the potatoes in the chicken drippings creates a golden crispy mouthwatering crust on the potatoes. Dustin and I both eat them out of the pan before we even get to the table.
Chili and Lime Beer Can Chicken
author: Happy Food Happy Home
adapted from the Deen Brothers
½ cup mayonnaise
1 lime, zested (about 2 teaspoons)
juice of 1 lime
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 4-5 pound whole chicken
1 12 ounce can of beer
Chili Roasted Potatoes
3-4 large potatoes
1 tablespoon olive oil
½ teaspoon chili powder
salt and pepper
1 medium disposable roasting pan
- Combine the mayonnaise, lime zest, lime juice, and spices in a large mixing bowl to form a paste.
- Rinse your chicken, check for any pin feathers, and pat dry.
- Place the chicken in the mixing bowl with the mayonnaise paste and gently smother the chicken in the mixture. Make sure to get inside the chicken as well.
- Dice the potatoes into medium cubes. Toss the potatoes with the olive oil, ½ teaspoon chili powder, and salt and pepper to taste.
- Heat your grill to medium high heat--about 375 degrees.
- Open your can of beer and drink a few sips (or pour it out) to keep the beer from overflowing.
- Carefully insert the can into the bottom of the chicken, keeping the beer and the chicken upright.
- Place the disposable pan on the grill. Stand the chicken in the roasting pan.
- Place the potatoes around the chicken in the roasting pan.
- Close the grill and cook the chicken for 35-45 minutes. Stir the potatoes once or twice. Test for done-ness with a digital thermometer--the thigh meat should be at least 180 degrees.
- Carefully remove the chicken from the grill. The beer and the can are very hot. Allow the chicken to rest for 10 minutes.
- Gently remove the beer can from the bottom of the chicken. Carve and serve!
The chili and lime beer can chicken is a really great recipe to make for your family. You could also roast two at one time, and it would be perfect for a smaller cookout!
Have you ever made a beer can chicken? What is your favorite way to cook chicken on the grill?